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New Florentine Eggs - Florentine Eggs

Cook time: 0 min.
Servings: 6

Ingredients for New Florentine Eggs - Florentine Eggs

Freshly ground pepper
Blurry eggs
1sprinkleGrated nutmeg
1tbspButter into small cubes
2.5dlKaro's mornay sauce flavored with a sprinkle grated nutmeg
25gGrated Emmenthal
450gWhole frozen and thawed spinach

Instructions for New Florentine Eggs - Florentine Eggs

To prepare the New Florentine Eggs - Florentine Eggs recipe, please follow these instructions:

Blurred eggs:
Mirror the egg to the egg white stiffens at the edge. Add ½ teaspoon. Water for each egg, cover the pan with a lid and let the eggs boil until they are blurred, ie The flowers covered by a white skin and the egg whites stiffen.

Bring the thinned spinach to a dry hot forehead. Turn it over until all the water is evaporated. Put the spinach in the bottom of a greased refractory dish and sprinkle with cream. Sprinkle with salt, pepper and muskat.

Place the blurred eggs on the spinach bottom. Overburden them with Mornay sauce. Sprinkle with fried cheese and spread the small butterballs on top.

Place the dish in a preheated oven at 225 degrees for 10-12 minutes until the surface is golden. In addition, slices of thin flutes are served.